Zucchini Pineapple Cake

Zucchini Pineapple Cake

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Anita Hoffman


This is a rich, delicious, moist cake that has pineapple, raisins and nuts. It can also be frosted with a cream cheese icing.
This recipe also makes great muffins.


★★★★★ 1 vote

2 loaves
15 Min
1 Hr


  • 3
  • 2 c
  • 2 tsp
  • 1 c
  • 2 c
    grated zucchini, drained
  • 1 tsp
    baking soda
  • 1 tsp
  • 1 tsp
    baking powder
  • 3 1/2 c
  • 1/2 c
    raisins (optional)
  • 2 tsp
    cinnamon (optional)
  • 1 c
  • 1 c
    crushed pineapple, drained well

How to Make Zucchini Pineapple Cake


  1. Beat eggs until fluffy; add sugar, vanilla, oil and zucchini.
  2. Sift dry ingredients and add to egg mixture.
    Blend well.
    Add pineapple, raisins and nuts and mix well.
  3. Bake at 350 degrees in 2 greased and floured loaf pans for 1 hour .
    Cool in pans, on wire rack, for 10 minutes before removing. Cool completely.
    If frosting, frost when cool.
  4. Muffins: Follow recipe above, except nearly fill paper lined muffin cups.
    Bake at 350 degrees for 24 to 30 minutes.

Printable Recipe Card

About Zucchini Pineapple Cake

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American

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